“Create. Play. Repeat.” may be Michigan City’s slogan, but the tagline also could apply to Shoreline Brewery at the edge of Lake Michigan.
“Michigan City is similar to who we are as a company,” said Barry Smith, executive chef at Shoreline Brewery in Michigan City for nearly six years.
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“Their whole marketing campaign with rebranding to ‘Create. Play. Repeat.’ — that’s what this community embodies. It’s a community of artisans and people who work hard and play hard.
“There’s obviously a manufacturing and industrial background to Michigan City and its history. We play along with that.”
Here is the dish on this local establishment, which opened in 2005 and is owned by brewmaster Sam Strupeck:
On the menu: “We’re a little more small plate-driven than some restaurants. We do intermediate-size dishes and beer snacks,” said Smith about what is billed as “contemporary American chow with globally inspired flair.” Dishes range from hummus, thick-cut onion rings that are hand dipped in pale ale batter and Veracruz fish tacos to bourbon barrel smoked pork, the organic red quinoa and barley burger, and chicken and Cajun andouille sausage gumbo. “We take the time to do a lot of things the right way,” Smith added.
About the chef: “I’m a self-taught, born-and-raised in The Region guy. I went to Andrean High School and went to Indiana University Northwest for business,” said Smith, a Hobart native who lives in Valparaiso. His culinary career started at the original Bon Femme in Merrillville. He also was sous chef and later chef de cuisine for Billy Jack’s Cafe & Catering in Valparaiso, executive chef for Aberdeen Brewing Co. and sous chef for chef Nicole Bissonnette at Bistro 157 in Valparaiso.
A mission statement: “I cook what sounds good. Being that we’re a brewery we try and be the everyman’s place. You don’t want to be so fine dining that you’re only a special events place where people are scared to walk in and you don’t want to be so casual or simple that people don’t want to come and entertain there,” said Smith. “It’s an unpretentious atmosphere. The cuisine we serve can really appeal to both sides.”
Decor: “It’s vaulted ceilings, a lot of exposed brick and a lot of wood on the walls,” said Smith, noting that the decor was inspired by the Strupeck family’s beach cabin in Michigan. “It’s really become one of the best community meeting places to get together in a laid-back spot right on the lake.” Smith said Shoreline Brewery is in the final stages of preparing for an expansion that could include a larger kitchen, increased brewing capability, an outdoor beer garden, a small music venue and facade renovation.
Specialties: Popular dishes include the Grecian lamb burger, Asian tuna tataki sliders, the Hoosier pork tenderloin sandwich, handmade Old World pierogi, the Scotch egg and the baked soft pretzel.
We’re different because: “We try and be a craft-type place from the food that we serve to the beers,” said Smith, adding that craft cocktails and boutique spirits also are available. “The brewery ties into the whole thing. They’re hand in hand certainly from a cooking standpoint. Where I would use wine, I use beer instead. It changes your dishes. It’s a great tool to have.”
Prices: Start at $4.50 for beer snacks or soups and salads, $6 for small plates, $10 or sandwiches and $13 for entrees.
Logistics: Shoreline Brewery is at 208 Wabash St., Michigan City. Hours are 11 a.m.-1 a.m. Fridays-Saturdays and 11 a.m.-midnight Sundays-Thursdays. Kitchen is open until 10 p.m. Fridays-Saturdays and 9 p.m. Sundays-Thursdays. Call 219-879-4677 or go to www.shorelinebrewery.com.
Jessi Virtusio is a freelance reporter for the Post-Tribune.